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Meatball Sandwiches

Meatball Sandwiches with Tomato-Cream Sauce, Mozzarella, and Pesto

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Recipe Details


Chef Liz is turning the meatball sub of our dreams into reality, and making it even better. Toasted baguettes are filled with a homemade tomato-cream sauce, roasted beef meatballs, and melty mozzarella. Drizzle over pesto and get ready to take an exceptionally big bite (that’s exactly what we did!).


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 1120
  • Protein 58g
  • Total Carb 87g
  • Total Fat 60g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow onion
    yellow onion
  • garlic
    1 clove
  • demi-baguettes
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • ground beef
    12 ounces
    ground beef
  • crushed tomatoes
    1 can
    crushed tomatoes
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • heavy cream
    1 ounce
    heavy cream
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • pesto
    2 tablespoons

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Peel onion and finely chop. Mince garlic. Slice baguettes open horizontally, if they arrived whole, keeping 1 edge intact. Line a baking sheet with foil.

  2. Form and bake meatballs

    Form and bake meatballs

    In a large bowl, combine breadcrumbs, 3 tablespoons onion, half of garlic, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with a paper towel and add to bowl. Using your hands, mix well, then form into 6 equal balls, about 2 inches thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, 15-18 minutes.

  3. Make tomato-cream sauce

    Make tomato-cream sauce

    While meatballs bake, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add remaining onion and remaining garlic; sauté, stirring, until softened, 3-4 minutes. Add crushed tomatoes, ½ teaspoon salt, and pepper. Cook, stirring occasionally, until sauce is thickened and flavors have melded, 5-6 minutes. Remove pan from heat; stir in Parmesan and half of cream.

  4. Assemble sandwiches

    Assemble sandwiches

    Once baked, carefully halve meatballs on sheet (so they fit in the sandwiches). On a clean, dry surface, arrange baguettes cut-side up. Spread half of tomato-cream sauce inside baguettes, dividing evenly (save remainder for the next step). Add 6 meatball halves to each baguette. Discard foil from sheet and add sandwiches.

  5. Bake meatball sandwiches

    Bake meatball sandwiches

    Spoon remaining tomato-cream sauce over meatballs in baguettes, then sprinkle over mozzarella. Bake until cheese is melted and baguettes are golden, 5-6 minutes. (This is a great time to get ahead on dishes.)

  6. Plate meatball sandwiches

    Plate meatball sandwiches

    Once sandwiches are baked, drizzle over pesto. Halve meatball sandwiches crosswise and divide between serving plates. Dig in!

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